Fillet of Sole Over Celery

10 minutes Prep: 5 minutes Cook: 5 minutes

17 calories per serving view nutrition facts

1-2 servings suggest servings

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Ingredients

2	stalks	celery	sliced, leaves left whole
1	tablespoon	fish stock	(clam juice)
2	teaspoons	butter	unsalted
1	teaspoon	green peppercorns	in brine, drained
1 3/8	teaspoons	kosher salt
1	each	sole fillets	6 ounces, cut in strips
1 1/4	teaspoons	lemon juice	fresh
1/4	teaspoon	celery seeds

Directions

1. Place sliced celery, broth, butter, peppercorns, and salt on a dinner plate.

Cover with microwave plastic wrap. Cook at 100% for 2 minutes.

2. Remove from oven. Uncover and scatter celery leaves over mixture.

Place fish evenly spaced, on top of celery.

Sprinkle with lemon juice and celery seeds.

Cover tightly with plastic wrap. Cook at 100% for 1 minute.

(if using a small oven, cook for 2 minutes.)

To Serve .

Double ingredients. Divide ingredients equally between 2 plates. Proceed as for single serving, heating broth mixture simultaneously, using a rack for 4 minutes. Cook fish as in step 2 for 2 minutes.

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Nutrition Facts

Serving Size 10g

Amount per Serving

Calories 17 104% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 836mg	35%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%